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Pioneer Woman Baked Pumpkin Oatmeal

Pioneer Woman Baked Pumpkin Oatmeal - recipe card
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This baked pumpkin oatmeal is a cozy, make-ahead breakfast that tastes like pumpkin pie in a bowl. Creamy, tender oats are studded with pecans and cranberries, sweetened with maple syrup and warm spices, then baked to a golden, slightly crisp top. Perfect for chilly mornings, it’s a wholesome way to enjoy autumn flavors.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 9-inch pie pan with butter or nonstick spray. This ensures the oatmeal doesn’t stick and makes serving easier.
  2. In a large bowl, whisk together the rolled oats, cinnamon, nutmeg, ginger, salt, and baking powder. Whisking evenly distributes the spices and leavening so every bite is flavored consistently.
  3. In a separate bowl, combine the pumpkin puree, eggs, maple syrup, milk, and vanilla extract. Whisk until completely smooth, ensuring the eggs are fully incorporated and there are no lumps of pumpkin.
  4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. Be careful not to overmix, which can make the oatmeal tough, but there should be no dry pockets of oats.
  5. Fold in the chopped pecans and dried cranberries, reserving a small handful of each for the top. This adds texture and a pop of color throughout the bake.
  6. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the reserved pecans and cranberries evenly over the surface; they will toast slightly and become crunchy.
  7. Bake for 35 to 40 minutes, or until the edges are golden brown and the center is set but still slightly jiggly. The oatmeal will continue to firm up as it cools, so don’t overbake.
  8. Let the oatmeal rest for 5 minutes before serving. This allows it to set up and makes slicing or scooping easier. Serve warm, topped with a drizzle of maple syrup or a dollop of Greek yogurt if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap individual portions or the whole dish in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: For the oven, warm at 350°F (175°C) for 10-12 minutes; in the microwave, heat individual portions on high for 60-90 seconds.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-baked-pumpkin-oatmeal-recipe/